Think you need a special Japanese sauce to make a great bowl of udon? Take a look in your pantry. Peanut butter can turn a bowl of Hakubaku Protein Udon into a creamy, satisfying meal in just a few minutes.
Peanut butter works especially well with udon because its rich, nutty flavor pairs naturally with soy sauce, sesame, garlic, ginger and chili. Better yet, you don’t really need a recipe.
- Start with a spoonful of peanut butter and loosen it with a little hot water from your noodles.
- Add soy sauce and stir until smooth.
- From there, make it your own.
The 3-Minute Peanut Udon Sauce
Try adding chili crisp or sriracha for heat, rice vinegar or lime for brightness, sesame oil for nuttiness, or a touch of honey for sweetness. Toss with freshly cooked Hakubaku Udon and you’re ready to eat.
Why Peanut Butter + Protein Udon Works
Peanut butter isn’t just an easy shortcut. It contributes additional plant-based protein along with unsaturated fats, which can make a simple noodle bowl feel more substantial. Pair that with 11.8g of plant-based protein per 2 oz serving of Hakubaku Udon with Pea Protein, and you have a convenient foundation for a protein-focused meal.
Want even more? Add shredded rotisserie chicken, tofu, edamame or a soft-boiled egg. Broccoli, cucumber, shredded carrots and cabbage are all easy vegetable additions.
No Peanut Butter? No Problem.
The same idea works with other creamy pantry staples. Tahini creates a rich sesame-forward sauce that’s especially good with lemon and garlic. Almond or cashew butter can be substituted for peanut butter for a different nutty flavor. Even a bottled sesame dressing can become an instant udon sauce.
The bigger idea is simple: don’t let the lack of a traditional udon sauce stop you from making udon.
Hakubaku Protein Udon can be treated like an everyday noodle—Japanese when you want it to be, or paired with whatever flavors are already in your kitchen.
Boil. Mix. Toss. Eat.
Sometimes the easiest high-protein dinner is already sitting in your pantry.
